How to Cook

2
Heat oil in a large skillet over medium heat and sauté tortillas on both sides until softened. Drain on paper towels.

3
Apply cooking spray on a 9”x13” baking dish or film with vegetable oil. Pour a small amount of enchilada sauce on the bottom of the baking dish, just enough to lightly cover the bottom.

4
Spread about 1 tablespoon of cream cheese down the center of each tortilla, and then lay a scant ¼ cup filling on top of the cream cheese. Roll each enchilada and place seam down in the baking dish. Pour remaining enchilada sauce over the rolled enchiladas.

5
Cover baking dish with aluminum foil and bake at 375° F for about 30 minutes. Remove foil and continue baking until heated through and bubbly, about 15 minutes more. Crumble queso fresco over the enchiladas and garnish each portion with whole cilantro leaves.
*About 1 lb. sweet potatoes or 2 large. Place unpeeled sweet potatoes on a baking sheet and roast at 375° F until easily pierced with a sharp knife, 30-40 minutes. Let cool and peel. Serves 4-6.
**Roasted poblanos will make this dish spicier. To roast, place whole poblanos in oven on broil, turning until blackened all over. Put them in a plastic bag to sweat for about 15 minutes. Peel, seed and chop.

Isadora knows how to make a delicious tortilla soup: Chicken, vegetables and of course Isadora® beans. Take this recipe and start developing your own, who knows? Maybe tomorrow the soup will take on your name. ...